Crispy Chickpea and Quinoa Salad with Lemon-Tahini Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Chickpea and Quinoa Salad with Lemon-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Quinoa Salad with Lemon-Tahini Dressing

Enjoy a vibrant, dairy-free salad featuring crispy roasted chickpeas paired with fluffy quinoa and fresh garden vegetables, all drizzled with a zesty lemon-tahini dressing accented by a sprinkle of hemp seeds. This light yet satisfying lunch offers a harmonious balance of textures and flavors – tangy, nutty, and refreshingly crisp.

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NUTRITION

305kcal
Protein
15.2g
Fat
8.7g
Carbs
48.0g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (approx 92g)

1/2 cup roasted chickpeas (approx 82g)

1/4 cup diced cucumber (approx 38g)

1/4 cup cherry tomato halves (approx 37g)

1 tbsp thinly sliced red onion (approx 10g)

2 tbsp chopped fresh parsley (approx 8g)

1 tbsp lemon juice (approx 15g)

1/2 tsp tahini (approx 2.5g)

1/2 tsp olive oil (approx 2.3g)

1 tbsp hemp seeds (approx 10g)

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PREPARATION

  • 1

    Preheat the oven to 400°F if you wish to roast your chickpeas for extra crispiness. If using canned chickpeas, rinse thoroughly and pat dry.

  • 2

    Toss the chickpeas with a pinch of salt, pepper, and your favored spices. Spread them on a baking sheet lined with parchment paper and roast for about 20 minutes until crispy, shaking the sheet halfway through.

  • 3

    In a large bowl, combine the cooked quinoa with diced cucumber, cherry tomatoes, thinly sliced red onion, and chopped parsley.

  • 4

    In a small bowl, whisk together lemon juice, tahini, and olive oil. Adjust seasoning with a pinch of salt, pepper, and garlic powder if desired.

  • 5

    Drizzle the dressing over the quinoa and vegetables, then gently fold in the roasted chickpeas.

  • 6

    Finish by sprinkling hemp seeds on top for an extra protein boost, and serve immediately.

Crispy Chickpea and Quinoa Salad with Lemon-Tahini Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Chickpea and Quinoa Salad with Lemon-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Quinoa Salad with Lemon-Tahini Dressing

Enjoy a vibrant, dairy-free salad featuring crispy roasted chickpeas paired with fluffy quinoa and fresh garden vegetables, all drizzled with a zesty lemon-tahini dressing accented by a sprinkle of hemp seeds. This light yet satisfying lunch offers a harmonious balance of textures and flavors – tangy, nutty, and refreshingly crisp.

NUTRITION

305kcal
Protein
15.2g
Fat
8.7g
Carbs
48.0g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (approx 92g)

1/2 cup roasted chickpeas (approx 82g)

1/4 cup diced cucumber (approx 38g)

1/4 cup cherry tomato halves (approx 37g)

1 tbsp thinly sliced red onion (approx 10g)

2 tbsp chopped fresh parsley (approx 8g)

1 tbsp lemon juice (approx 15g)

1/2 tsp tahini (approx 2.5g)

1/2 tsp olive oil (approx 2.3g)

1 tbsp hemp seeds (approx 10g)

PREPARATION

  • 1

    Preheat the oven to 400°F if you wish to roast your chickpeas for extra crispiness. If using canned chickpeas, rinse thoroughly and pat dry.

  • 2

    Toss the chickpeas with a pinch of salt, pepper, and your favored spices. Spread them on a baking sheet lined with parchment paper and roast for about 20 minutes until crispy, shaking the sheet halfway through.

  • 3

    In a large bowl, combine the cooked quinoa with diced cucumber, cherry tomatoes, thinly sliced red onion, and chopped parsley.

  • 4

    In a small bowl, whisk together lemon juice, tahini, and olive oil. Adjust seasoning with a pinch of salt, pepper, and garlic powder if desired.

  • 5

    Drizzle the dressing over the quinoa and vegetables, then gently fold in the roasted chickpeas.

  • 6

    Finish by sprinkling hemp seeds on top for an extra protein boost, and serve immediately.